The Korean BBQ Burger

This is a burger inspired by the flavours of korean barbecue. A thick juicy patty glazed in a galbi reduction with ssamjang mayo, pickled radish, scallion salad, and enveloped in a fluffy sesame brioche bun.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the meats and fat together twice to emulsify and improve tenderness.

Step 2

Combine rice vinegar, sugar, water, and salt until dissolved.

Step 3

Pour over the daikon (make sure it is completely submerged) and leave in the fridge overnight.

Step 4

Combine soy sauce, water, brown sugar, mirin, black pepper, garlic, ginger, and onion in a pot.

Step 5

Simmer for 20 minutes.

Step 6

Turn off the heat and add the katsuobushi. Steep for 10 minutes.

Step 7

Strain and reduce until saucy consistency. It should coat the back of a spoon.

Step 8

Incorporate butter.

Step 9

Soak the julienned scallions in ice water and then pat dry. This will curl them.

Step 10

Combine the rest of the ingredients to form a dressing. Set aside until ready to assemble the burger.

Step 11

Combine all ingredients.

Step 12

Shape the burger meat into an 8oz (220g) patty. Season both sides with salt and anchovy powder.

Step 13

In a cast-iron pan over medium-high heat, add a splash of oil and the burger patty. Sear for 15-30 seconds on each side while continuously flipping.

Step 14

Once cooked to your desire temperature, turn the heat to low and brush/spoon over the galbi reduction. Allow it to char on the burger patty to amp up to smokiness.

Step 15

Top the patty with a slice of American cheese.

Step 16

Toast the sesame brioche in a pan with butter.

Step 17

Assemble the burger with the pickled radish, ssamjang mayo, burger patty, toss the scallion salad and place on top of the patty, and the toasted brioche bun.